Thai-Inspired Coconut Red Curry Chicken Udon Recipe
Introduction
This Thai-Inspired Coconut Red Curry Chicken Udon is a comforting and flavorful dish that combines tender chicken, creamy coconut curry, and chewy udon noodles. It’s a quick and satisfying meal perfect for any night when you crave something rich and aromatic.
Ingredients
- 2 boneless chicken thighs or 3 small, cut into bite-size pieces
- 1 tsp curry powder
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp turmeric
- Salt & pepper, to taste
- 1 tbsp oil
- ½ small onion, chopped
- 3-4 cloves garlic, minced
- 2 tbsp red curry paste
- 1 cup coconut milk
- 1 pack udon noodles (fresh or frozen)
- Vegetables of choice (optional)
- For garnish: lime, cilantro, red chili flakes
Instructions
- Step 1: Season the chicken with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a drizzle of oil.
- Step 2: Pan-fry the chicken over medium heat for 5–6 minutes until golden and cooked through. Remove and set aside.
- Step 3: In the same pan, add the chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant.
- Step 4: Stir in the red curry paste and mix well to coat the onion and garlic.
- Step 5: Pour in the coconut milk and bring to a gentle simmer.
- Step 6: Add the udon noodles and the cooked chicken back into the pan. Let everything simmer together for 2–3 minutes until the noodles soften and absorb the sauce.
- Step 7: Taste and adjust seasoning as needed. Garnish with cilantro, a squeeze of lime juice, and red chili flakes before serving.
Tips & Variations
- To add extra veggies, toss in bell peppers, snap peas, or spinach when simmering the noodles for added color and nutrition.
- If you prefer a milder curry, reduce the amount of red curry paste or choose a milder brand.
- Use chicken breast if you prefer leaner meat, but be careful not to overcook to keep it tender.
- For a vegan version, substitute chicken with tofu and use a plant-based red curry paste.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk to loosen the sauce if it has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried udon noodles instead of fresh or frozen?
Yes, but dried udon will need to be boiled separately according to package instructions before adding to the curry, as it takes longer to cook.
Is red curry paste spicy?
Red curry paste usually has a moderate level of heat but can vary by brand. You can adjust the amount used to control the spiciness of the dish.
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Thai-Inspired Coconut Red Curry Chicken Udon Recipe
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Diet: Halal
Description
This Thai-Inspired Coconut Red Curry Chicken Udon is a flavorful and comforting dish combining tender chicken, aromatic red curry, creamy coconut milk, and soft udon noodles. Perfectly spiced and garnished with fresh lime, cilantro, and chili flakes, it offers a rich and satisfying meal with a pleasant balance of heat and creaminess.
Ingredients
Chicken and Spices
- 2 boneless chicken thighs or 3 small, cut into bite-size pieces
- 1 tsp curry powder
- ½ tsp garlic powder
- ½ tsp paprika
- ¼ tsp turmeric
- Salt & pepper, to taste
- 1 tbsp oil (plus a drizzle for seasoning)
Vegetables and Aromatics
- ½ small onion, chopped
- 3–4 cloves garlic, minced
- Veggies of choice (optional)
Sauce and Noodles
- 2 tbsp red curry paste
- 1 cup coconut milk
- 1 pack fresh or frozen udon noodles
Garnishes
- Lime wedges
- Fresh cilantro
- Red chili flakes
Instructions
- Season the Chicken: In a bowl, combine the chicken pieces with curry powder, garlic powder, paprika, turmeric, salt, pepper, and a drizzle of oil. Ensure the chicken is evenly coated with the spices.
- Cook the Chicken: Heat 1 tbsp of oil in a pan over medium heat. Add the seasoned chicken and pan-fry for 5–6 minutes until the chicken is golden brown and cooked through. Remove the chicken from the pan and set aside.
- Sauté Aromatics: In the same pan, add chopped onion and minced garlic. Sauté for 2–3 minutes until fragrant and the onion is translucent.
- Add Curry Paste: Stir in the red curry paste, mixing well to coat the onions and garlic evenly, releasing the curry’s aroma.
- Simmer Sauce: Pour in the coconut milk and bring the mixture to a gentle simmer over medium heat.
- Add Udon and Chicken: Add the udon noodles and the cooked chicken back into the pan. Let everything simmer together for 2–3 minutes, allowing the noodles to loosen and absorb the flavorful sauce.
- Adjust Seasoning and Garnish: Taste the curry and adjust salt or spice levels if needed. Serve garnished with fresh cilantro, a squeeze of lime juice, and a sprinkle of red chili flakes for an extra kick.
Notes
- Use fresh or frozen udon noodles according to availability; if frozen, thaw slightly before adding to the pan.
- Optional vegetables such as bell peppers, snap peas, or baby spinach can be added when sautéing onions.
- For a spicier dish, increase the amount of red curry paste or chili flakes.
- Leftovers can be refrigerated and reheated gently on the stovetop, adding a splash of water or coconut milk to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Keywords: Thai red curry, coconut curry, chicken udon, quick dinner, Thai-inspired noodles, coconut milk curry
